Garlic at its finest

Serves: 4

Ingredients

2 tbs. butter

1 large sweet or common onion, peeled and thinly sliced

2 tsp. chopped fresh thyme leaves

1/2 lb. garlic scapes, flower tips removed and shoots roughly chopped

2 russet potatoes, peeled and cut into 1/2 inch pieces

3 1/2 c. chicken or vegetable stock

1/2 c. heavy cream (optional)

juice of 1/2 lemon

salt and freshly ground black pepper

Parmesan cheese for garnish

Instructions

Melt butter in a medium stock pot over medium heat.  Add onions and thyme.  Saute for 3 to 4 minutes.  Add the garlic scapes and continue to cook until the onions are soft and translucent, about 2 minutes.  Add the potatoes and stock and simmer until potatoes and onions are very tender, about 20 minutes.  

Working in batches, puree soup in a blender until very smooth.  Return soup to a clean pot and add cream (if using).  Bring to a simmer.  Season the soup with salt, pepper and lemon juice.  Ladle the soup into 4 bowls and garnish with Parmesan cheese.

Notes